Cajun-Stuffed Peppers

Instructions

A delicious way to serve beans and rice.

4 green bell peppers
15-ounce can kidney beans, rinsed, drained
1 cup cooked brown rice
1 teaspoon cajun spice mix
14-ounce can peeled, diced tomatoes with Italian herbs and garlic
1/2 cup grated nonfat mozzarella cheese

Cut off top of peppers. Hollow out seeds and veins.

Mix beans, rice and spices in medium-sized mixing bowl. Fill peppers with this mixture and place in microwave proof container.

Place ¼ inch of water in the bottom of the container and cover.

Microwave on high for 15 minutes, placing cheese on top the last 4 minutes.

Serve with large tossed salad or raw veggie sticks.